Jalapeno bagel lovers, you’re in for a flavorful ride. This bold, savory spin on the classic bagel is quickly becoming a breakfast favorite across the U.S. Infused with fiery jalapeños and rich cheddar cheese, the jalapeno bagel offers a crave-worthy balance of heat and comfort that makes it perfect for mornings, midday snacks, and even sandwich creations.
Whether you enjoy it toasted with a thick layer of cream cheese or as a base for your favorite breakfast sandwich, this spicy bagel brings serious flavor to the table. In this guide, we’ll explore exactly what makes jalapeno bagels so addictive—how they’re made, why they’re healthier than you think, how to serve them, and what recipes pair best.
These Jalapeño Bagels are chewy, golden, and packed with bold flavor from fresh jalapeño slices and gooey melted cheese. Whether toasted with cream cheese or used for breakfast sandwiches, they’re a spicy twist on a bakery favorite.
Ingredients
Scale
Cheddar Jalapeño Bagel Dough
100 grams jalapeños (3–4 large or 4–8 small)
180 grams lukewarm water
500 grams all-purpose flour
50 grams medium sharp cheddar cheese (coarsely grated)
18 grams sugar (4 teaspoons)
10 grams diamond crystal kosher salt (1 tablespoon)
6 grams instant yeast (2 teaspoons)
Cheddar Jalapeño Bagel Topping
1 large egg (for egg wash)
1–2 teaspoons grated jalapeño
1 cup medium sharp cheddar cheese
Instructions
Grate the jalapeños. Using a fine paddle grater, grate jalapeños into a bowl or liquid measuring up on top of a kitchen scale until you have 100 grams of grated jalapeño. The seeds will collect on top of the grater; for spicy bagels, sweep all or some of the seeds into the bowl, for mild bagels keep the seeds out of the bowl. Set aside any excess grated jalapeños to use in the egg wash later.
**Wearing gloves is strongly encouraged for this step! If you don’t wear gloves, wash your hands extremely well with soapy water immediately after grating and please DO NOT TOUCH YOUR EYES.**
Make jalapeño water. Add the lukewarm water to the jalapeños in the measuring cup and stir well. Set aside.
Combine dry ingredients. In the bowl of a stand mixer whisk together flour, salt, sugar, and yeast. Use an extra coarse grater to grate 50 grams of medium cheddar cheese into the bowl and mix well to distribute the cheese evenly and coat it with flour.
Add the jalapeño water. Pour the jalapeño water into the center of the dry ingredients. (If you’re in a humid environment, hold back about ⅛ cup water and add it only if needed.)
Mix. Use a spatula to mix the dough together until it’s lumpy and starts to clump together, evenly distributing the liquid as best as possible. Then place the bowl in the mixer with the dough hook attached. Mix on low-medium speed until the dough comes together in a messy ball.
If the dough hasn’t come together after 3 minutes, sprinkle additional ½ teaspoon water onto any dry bits in the bowl and let the mixer run for another 30-45 seconds. Repeat again only if needed. The goal is to get the dough to come together while adding as little water as possible.
Knead. Once the dough has come together on the dough hook, increase the speed to medium and knead for 3-5 minutes until the dough clears the sides of the bowl and is smooth and slightly tacky to the touch.
If the dough suddenly seems too wet or is sticking to the bowl, dust in flour 1 tablespoon at a time. If it still seems dry or like it’s tearing instead of kneading smoothly, dip your fingers in water and flick a few water droplets onto the dough as it kneads.
Rise. Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise 1 hour in a warm spot (72-75°F) until just about doubled in size. When you press a finger into the dough the indentation should fill back in just slightly.
Punch down. Punch the dough down in the bowl to knock any large air bubbles out of it. Cover and let rest an additional 10 minutes.
Divide and shape. Use a kitchen scale to divide the dough into 8 equal pieces. On a clean, unfloured counter, shape each one into a ball; Stack any smaller pieces on top of the biggest piece. Gently flatten the dough against the counter, then tuck the edges up into the center, flip the dough over so the seam side is down, and cup your hand around it in a claw shape. Keep your pinkie on the counter and move in tight circular motions to build tension on the top of the dough and smoosh the edges together underneath.
If that doesn’t work for you: After flipping the dough over, cup your hand around the dough and, with your pinkie on the counter, pull your hand straight toward your body. The dough will tighten up into an oval shape. Rotate 90° and repeat to pull the oval into a circle shape. Repeat as needed.
Rest. Cover the dough balls with a damp paper towel and let them rest for 10-15 minutes so the seams underneath have time to seal up.
Preheat the oven and water bath. While the bagels rest, preheat the oven to 420°F. Fill a wide, straight-sided skillet with about 3″ of water and bring to a low boil. Line a sheet pan with a silicone mat or parchment paper.
Poke the holes. Dust your hands lightly with flour. Poke your thumb through the bottom of each bagel round, pushing any edges or seams into the center. Gently squeeze to stretch (don’t tear!) the bagels until the hole in the center is about 2X the width of the bagel sides.
The bagels will shrink slightly when they boil and bake, so if you prefer a bigger hole, stretch them again right before you boil them.
Boil. Working in batches, boil the bagels 1 minute per side. Use a wire spider to remove the boiled bagels to the prepared sheet pan.
Top. In a small bowl whisk together 1 egg and 1-2 teaspoons grated jalapeño. Brush each bagel with the egg wash, top with thinly sliced jalapeños, and use a medium sized paddle grater to grate an abundance of cheddar cheese on top of the bagels. Carefully scoop any cheddar that falls onto the parchment paper back on top of the bagels if you can.
Bake. Bake the bagels for 20 minutes at 420°F.
Cool. Let bagels cool on the sheet pan 5 minutes, then remove to a wire rack to finish cooling completely.
Notes
Top with both sliced jalapeños and shredded cheddar before baking for that signature look.
Use bread flour for a chewier texture.
Store in an airtight bag for 2–3 days or freeze for up to 3 months.
Slice and toast for the best flavor and crunch.
Prep Time:20 minutes
Cook Time:25 minutes
Category:Breakfast
Method:Baking
Cuisine:American
Nutrition
Serving Size:1 bagel
Calories:280
Sugar:3g
Sodium:450mg
Fat:6g
Saturated Fat:2g
Unsaturated Fat:3g
Trans Fat:0g
Carbohydrates:48g
Fiber:2g
Protein:9g
Cholesterol:15mg
Keywords: Brown sugar, cheddar cheese, bread flour, active yeast
What is a Jalapeno Bagel?
The origin and rise of flavored bagels
The jalapeno bagel is a bold evolution of a centuries-old classic. While traditional bagels originated in Eastern Europe—known for their chewy crust and dense texture—American bakers have reimagined them over time. From sesame and onion to cinnamon raisin, bagels have adapted to all kinds of flavors. But none deliver quite the same punch as the jalapeño-infused version.
This spicy twist likely took root in the Southwestern U.S., where bold flavors are a way of life. By combining chopped jalapeños and cheese with a standard bagel dough, bakers created a new favorite that satisfies fans of both heat and comfort food. Today, jalapeno bagels are a staple in artisan bakeries, coffee shops, and homemade brunch menus.
The popularity of flavored bagels reflects a shift in how people enjoy breakfast. It’s no longer just about quick and convenient—it’s about food with character. And the jalapeno bagel delivers that in every bite.
Jalapeno bagel vs traditional bagel: What’s the difference?
The differences go beyond spice. A traditional bagel is made with a basic mix of flour, water, yeast, and salt, creating a neutral flavor that pairs well with both sweet and savory toppings. The jalapeno bagel, in contrast, is infused with chopped fresh jalapeños and usually sharp cheddar cheese. These ingredients not only bring flavor but also add moisture, richness, and visual appeal to the dough.
Unlike plain bagels, which are often topped with butter or cream cheese, a jalapeno bagel can stand alone as a meal. Toasted with a spread or used as a base for a sandwich, it brings a depth of flavor you simply won’t get from traditional options. It’s the kind of bagel that wakes up your taste buds and keeps you coming back for more.
The jalapeno bagel is for those who want something extra—more flavor, more texture, and more satisfaction. If you’re tired of bland, boring breakfasts, this spicy version is your ticket to something far more exciting.
Ingredients That Make Jalapeno Bagels Irresistible
Core ingredients for a spicy base (jalapeños, cheese, flour)
At the heart of every jalapeno bagel is a simple but powerful combination of ingredients. Unlike the traditional version, this bagel blends heat and richness right into the dough, making each bite flavorful and satisfying.
Here’s a closer look at the core components:
All-Purpose Flour: This is the foundation of most bagels. It gives the bagel its structure and chewy texture.
Active Dry or Instant Yeast: Helps the dough rise and adds a subtle flavor from fermentation.
Lukewarm Water: Activates the yeast and binds the ingredients together.
Fresh Jalapeños: Seeded, finely diced jalapeños bring the signature spice. Using fresh peppers ensures the flavor is bold but balanced.
Cheddar Cheese: Shredded sharp cheddar melts into the dough, giving it a rich, savory taste. It also adds a beautiful golden hue after baking.
Salt and Sugar: Essential for enhancing flavor and feeding the yeast.
Cornmeal (optional): Used to prevent sticking on the baking sheet and add a touch of crunch.
These ingredients come together to create a dough that’s spicy, slightly tangy from the cheese, and packed with character. When baked, the exterior becomes golden and lightly crisp, while the inside stays soft and cheesy.
Fresh vs pickled jalapeños: Which is better for baking?
When making a jalapeno bagel at home, one of the most common questions is whether to use fresh or pickled jalapeños. Both work, but they offer different results.
Fresh jalapeños are the top choice for bakers who want a clean, bright heat. They keep their texture during kneading and give a slightly crunchy bite when baked. The flavor is grassy and sharp—perfect for balancing rich cheddar.
Pickled jalapeños, on the other hand, have a tangy profile due to vinegar. They’re softer and wetter, which can affect the dough texture. However, they still add a pleasant heat and might work well if you prefer a milder flavor or want to use leftovers from your fridge.
For best results, go with fresh jalapeños. Slice some thinly for topping, and dice the rest to knead into the dough. The balance of heat and texture makes your jalapeno bagels more authentic and flavorful.
Don’t miss ourtips on preserving jalapeñosif you plan to make bagels year-round without worrying about freshness.
How to Make Homemade Jalapeno Bagels
Step-by-step guide to preparing dough and shaping bagels
Making a jalapeno bagel at home might sound intimidating, but with the right method, it’s surprisingly doable—even if you’ve never baked bread before. Here’s how to turn everyday ingredients into spicy, chewy perfection in your own kitchen.
1. Activate the yeast: Start by mixing lukewarm water (about 105°F), yeast, and a pinch of sugar in a bowl. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work.
2. Mix the dough: Add salt, flour, and a little cornmeal into the yeast mixture. Use a stand mixer with a dough hook if you have one, or knead by hand. Slowly add flour until the dough becomes smooth, tacky, and begins to clean the sides of the bowl.
3. Knead in jalapeños and cheese: Dice fresh jalapeños and shred cheddar cheese. Gently knead them into the dough. Some pieces may fall out—just press them back in and continue kneading until well distributed. This is where the jalapeno bagel gets its signature heat and flavor.
4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise for about 45 minutes to an hour. The dough should double in size.
5. Divide and shape: Turn the dough out onto a floured surface, divide it into 8 equal pieces, and form each into a ball. Poke a hole in the center of each ball and gently stretch it into a bagel shape. Let them rest under a towel for another 30 minutes.
Boiling and baking tips for perfect texture and flavor
Here’s where the magic happens: boiling and baking transform your doughy rings into authentic bagels with that perfect chewy crust.
6. Boil the bagels: Bring a large pot of water to a gentle boil. Add a few tablespoons of baking soda (it helps give the crust that classic bagel color and chew). Boil each bagel for 1 minute per side. This step is key—don’t skip it.
7. Add toppings: After boiling, brush the bagels with an egg wash (a beaten egg with a splash of water). Sprinkle extra cheddar and place a few jalapeño slices on top. The result is an irresistible golden crust with spicy bits baked right in.
8. Bake to golden perfection: Preheat your oven to 400°F. Place the bagels on a parchment-lined baking sheet and bake for about 22–25 minutes, or until they’re deep golden brown and sound hollow when tapped.
9. Cool before serving: Transfer the bagels to a wire rack and let them cool for at least 15–20 minutes. This helps set the interior texture and keeps the crust crispy.
You now have fresh, bakery-style jalapeno bagels, straight from your oven. They’re perfect for a spicy breakfast or a bold sandwich base.
The most popular variation, jalapeno cheese bagel, adds a generous helping of shredded cheddar to the dough and the topping. The combination of melty cheese and spicy jalapeño delivers the perfect balance of heat and richness. This version is beloved for its toasted golden crust and gooey, cheesy interior.
Want to level it up? Try using sharp white cheddar, pepper jack, or even a blend of cheeses for a more dynamic flavor profile. Some home bakers even fold cream cheese into the dough for extra softness.
If you’re making your own, don’t forget to reserve a little cheese and jalapeño for sprinkling on top before baking. This not only enhances the flavor but also gives your bagels that bakery-style appearance.
Looking for inspiration? Try ourjalapeno corn dipas a side to your jalapeno cheese bagel sandwiches.
Jalapeno bacon bagels and vegan alternatives
Another mouthwatering variation is the jalapeno bacon bagel. Adding cooked, crispy bacon bits into the dough transforms the classic jalapeño version into a smoky, savory treat. Perfect for a hearty breakfast sandwich with eggs and avocado.
If you’re looking for a plant-based option, don’t worry—the vegan jalapeno bagel is a thing, too. Swap out the cheddar for a dairy-free cheese alternative, and use a flaxseed “egg” wash instead of traditional egg wash for that glossy finish. Many vegan bagels use nutritional yeast to mimic cheesy flavor while keeping the recipe animal-product free.
Other creative twists include:
Jalapeno garlic bagels – for an intense, aromatic edge.
Jalapeno everything bagels – blend spicy with savory sesame, onion, and poppy seeds.
Stuffed jalapeno bagels – filled with cream cheese or cheddar before baking.
Whether you go meaty, dairy-free, or double down on spice, the versatility of the jalapeno bagel means there’s a version for every craving.
Don’t miss our fiery combo in thejalapeno ranch dipto enjoy alongside your next bagel brunch.
Nutritional Profile and Health Considerations
Is jalapeno cheese bagel healthy?
When people ask, “Is a jalapeno cheese bagel healthy?”—the answer is: it depends on how it’s made and how it fits into your overall diet. Let’s break it down.
A traditional jalapeno bagel made from refined flour, cheddar cheese, and fresh jalapeños is higher in calories and sodium than a plain bagel. The addition of cheese adds fat and protein, while the jalapeños contribute a small amount of vitamins A and C, along with metabolism-boosting capsaicin.
Here’s a general nutrition estimate for one medium jalapeno cheese bagel (around 115–120g):
Calories: 300–350
Protein: 11–14g
Fat: 6–10g
Carbohydrates: 45–50g
Fiber: 2–3g
Sodium: 600–1000mg
That said, this bagel can absolutely be part of a healthy meal, especially when paired with nutrient-rich toppings like avocado, tomato, eggs, or lean proteins.
What makes jalapeno bagels especially attractive to health-conscious eaters is their flavor intensity—you get a lot of satisfaction with fewer extras. A spicy, cheesy bagel is more likely to feel like a “complete” item, reducing the need to over-snack.
Homemade jalapeno bagels are usually healthier than store-bought options, simply because you control the ingredients. Commercial versions often contain:
Preservatives and dough conditioners for shelf life
Excess sodium to enhance flavor
Added sugar you wouldn’t expect in a savory item
Artificial flavors or colors
On the other hand, a homemade jalapeno bagel can use:
Organic flour
Low-fat or plant-based cheese
Fresh, local jalapeños
Minimal added salt or sugar
Plus, baking your own means no hidden oils or chemicals—just good old-fashioned heat and flavor. If health is a concern, try substituting half the white flour for whole wheat, or using low-fat cheese. These simple swaps can make a big difference.
In short, if you’re asking whether a jalapeno cheese bagel can be part of a nutritious lifestyle, the answer is a confident yes—especially when made fresh in your kitchen.
A jalapeno cheese bagel is already bursting with flavor, so it pairs best with spreads and fillings that complement—not compete with—its spicy, savory bite. Whether you’re serving it for breakfast, brunch, or a light lunch, there’s no shortage of tasty combinations.
Here are some delicious pairings:
Cream cheese – Keep it simple with plain or lighten things up with whipped. For extra zing, try scallion or roasted garlic cream cheese.
Avocado slices or guacamole – The richness of avocado smooths out the heat of the jalapeño, creating a creamy, satisfying combo.
Smoked salmon or turkey – These proteins pair especially well with the cheesy base and bring balance to every bite.
Eggs – Fried, scrambled, or poached eggs turn your jalapeno bagel into a complete breakfast sandwich.
Tomato and lettuce – Fresh veggies add crunch and cool contrast, making them a great choice for a lunch-style bagel.
For a quick snack, toast a half bagel and top it with a slice of cheddar or pepper jack. Add pickled jalapeños or hot sauce if you love extra spice.
Check out ourjalapeno popper casseroleas a creamy, cheesy dish to serve alongside spicy bagels at brunch.
The jalapeno bagel makes a sturdy, flavorful base for sandwiches that go beyond breakfast. Its chewy texture holds up to bold fillings, while the cheese and jalapeños inside the dough infuse every bite with spice.
Use your bagel as a burger bun with a grilled beef or black bean patty, pepper jack cheese, guacamole, and fresh jalapeño slices
5. Pizza-Style Bagel
Toast halves, spread with marinara, top with mozzarella and jalapeño slices, then broil for 3–5 minutes
No matter the time of day, the jalapeno bagel can transform into something hearty, spicy, and incredibly satisfying. And because it already packs so much flavor, you don’t need many ingredients to make it shine.
Don’t miss our creamy twist with thechuys jalapeno ranch recipe—it’s the perfect dip or spread for spicy bagel sandwiches.
FAQs About Jalapeno Bagels
What is jalapeno bagel made of?
A jalapeno bagel is made from traditional bagel dough—usually flour, water, yeast, sugar, and salt—combined with chopped fresh jalapeños and shredded cheddar cheese. Some recipes add cornmeal for texture or use additional spices for extra kick. The result is a chewy, spicy, and flavorful bagel with a golden crust and soft, savory interior.
When to add cheese and jalapeno to bagels?
When making jalapeno bagels from scratch, add finely diced jalapeños and shredded cheese after the dough is mixed but before the first rise. Knead them in evenly so the flavor is distributed throughout. You can also reserve some slices of jalapeño and extra cheese to sprinkle on top after boiling and before baking for a golden, flavorful finish.
Don’t miss our tips on creating the perfect jalapeño-based dishes like thestrawberry jalapeno jamfor a sweet-and-spicy twist.
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals. In my kitchen, simplicity meets flavor, and I’m here to share those "why didn’t I try this sooner?" moments with you.
Hey There, I’m
Britt
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals.
